Ribeye with a Pepper Tomatillo Sauce

Pretty isn't it!

Tomatillo Pepper Sauce

Roast in the oven (the grill is preferred but sometimes you can't do anything about the rain) until the exterior begins to blacken and char. Roast whatever you have on hand, in this case I did:
5 tomatillos
2 long sweet peppers
1 spicy pepper
2 little green peppers (yes I know it'd be easier if I knew what anything was)
1 yellow bell pepper
2 tomatoes

Turn when they've begun to blacken to get a nice rounded char all over. Then place into sealed plastic containers to cool and hopefully sweat off their skins. After enough time has passed and they're cool enough to touch (15 minutes is enough) peel it off. After peeling, throw everything into a blender or food processor and puree until smooth, then put into a pot on the stove to cook down into a thick sauce. Meanwhile, blend some cilantro and lime juice, I did maybe a quarter cup of cilantro and the juice from two limes, and set aside.

After the sauce has cooked down to a nice consistency, remove from the stove and stir in the lime and cilantro. I don't like to cook these two ingredients with it because I find it loses a lot of the fresh zing they add to the flavor.

The rice is basic basmati, cooked in a homemade chicken stock, with no additional butter and salt, and it absolutely did not need it. Light, fluffy and flavorful. The ribeye was leftover from an earlier meal, thinly sliced and voila! You have a meal!